I realize that most people eat pumpkin in the fall. However, we get so many winter squashes from our CSA in the fall that I bake them, puree them, freeze them, and then eat them all year long. Last week I made pumpkin soup. It was good, but I couldn’t help thinking that it would be even better with bacon. Because really, what isn’t? So this week I made this soup.

1 piece bacon

1 clove garlic, minced

1 cup chicken broth

2 cups pureed pumpkin

1 tablespoon real maple syrup

1/4 cup heavy cream

1/4 of a whole nutmeg, grated

salt to taste

Cook the bacon in a sauce pan until crispy. Remove the bacon and sautee the garlic in the bacon drippings. Add the chicken broth, pureed pumpkin, maple syrup, heavy cream, nutmeg, and salt. Bring to a simmer. Remove from the heat and blend with a stick blender if you want to make it extra creamy. Serve with the crispy bacon crumbled on top. Makes two servings.